The effect of different rearing methods on domestic poultry eggs qualities in Batticaloa district

Abstract

The study was carried out to determine the effect of Rearing systems on the egg qualities of Domestic Chicken. Data was collected from (n=200) Domestic Chicken Eggs under Intensive and Semi-Intensive Rearing systems. All data were collected on external egg quality characteristics i,e.,(Egg Weight, Egg Length and Width, Shape Index, Shell Weight, Shell Thickness) and internal egg quality characteristics (Weight of albumen, Weight of yolk, Height of yolk, Height of albumen, The pH of egg yolk and albumen, Haugh unit, Yolk Color) and Nutritional Egg quality characteristic i,e.,(albumen protein content, yolk protein content, albumen fat content, yolk fat content, albumen ash content, yolk ash content, albumen moisture content, yolk moisture content). Data were analyzed using SPSS version 25.0. The results of the study revealed that external egg quality parameters such as Egg Weight, Shell Thickness and Shell Weight significantly (p < 0.05) affect by rearing system. Egg Nutritional Qualities Parameters like Albumen and yolk protein, albumen and yolk fat, significantly (p < 0.05) affected by the rearing system and egg internal qualities Egg Yolk Color significantly (p < 0.05) affected by the rearing system. However, other qualities do not that much affect egg qualities but in the case of egg, yolk color will be highly affected by the rearing system. Typically, consumers tend to favor eggs from semiintensively reared hens due to the appealing egg size and yolk color. Consequently, farmers are advised to opt for the semi-intensive rearing system, as eggs from birds raised under this method exhibit an enhanced yolk color, making them more attractive to consumers. Conversely, when it comes to raising a large number of birds, the intensive rearing system is preferable over the semi-intensive one.